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French Potato Salad

French Potato Salad Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 lb small waxy potatoes (Yukon Gold or fingerling)
  • 1 small shallot, minced
  • 3 tbsp champagne or white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey or sugar
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp capers, drained and roughly chopped
  • 2 tbsp finely chopped cornichons
  • 1/2 cup mixed soft herbs (flat-leaf parsley, tarragon, chives), chopped
  • Salt and freshly ground black pepper

Method
 

  1. Place potatoes in a pot, cover with cold water, salt generously, and boil until fork-tender, 12 to 18 minutes.
  2. In a large bowl, whisk shallot, vinegar, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
  3. Drain potatoes, slice into 1/4-inch rounds while hot, and toss immediately with the dressing, capers, and cornichons.
  4. Cool 10 minutes, fold in the chopped herbs, adjust seasoning, and serve warm or at room temperature.

Notes

If you make it ahead, refrigerate without the herbs and fold them in just before serving. Bring the salad out of the fridge about 20 minutes early so the vinaigrette loosens up again.